Jelly Custard Cups Food

JELLY CUSTARD CUPS

Steps:

• Put the custard powder in a small jug then stir in 1/2 cup of the milk. Keep stirring until all the lumps have gone.
• Put a small saucepan on the stove, pour the rest of the milk into the pan, turn the heat to medium and heat the milk until bubbles form at the edge. Do not let the milk boil.
• Give the custard powder mixture a good stir, and then quickly stir it into the milk.
• Stir the custard until it boils and becomes thicker, and the pour the custard into a heatproof jug.
• While the custard is cooling a little, pour the boiling water into a large heatproof jug. Sprinkle the jelly crystals into the jug and stir until the crystals are dissolved and the mixture is clear.
• Put 4 serving glasses on a tray (they should be big enough to hold about 1 cup of liquid each).
• Pour the jelly evenly into the glasses, stir the custard then pour it slowly over the jelly, move the jug from side to side to make patterns in the jelly.
• Cover with Glad Wrap and refrigerate for at least 4 hours until the jelly is set.
• Decorate with strawberries on top.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

JELLY & CUSTARD TRIFLE SQUARES

Steps:

• Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you're using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.
• Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.
• Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.
• Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.